These 10 elegant Christmas lamb recipes give you something different rather than the usual turkey and ham; these are always expected, so try lamb at your Christmas dinner for a change. These recipes genuinely are made to impress and will work fantastically served up on the Christmas table.

If you haven't cooked with wine before, you might think that it will be difficult to get right; it's much easier than it looks. So, to get the whole holiday mood, pour yourself a glass of wine and get cooking.

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1) Rosemary Garlic Crusted Lamb

Everyone will love this rosemary garlic crusted lamb. It's a classic showstopper, and everyone will be seeing how great you cook afterward.

Lamb and rosemary just work perfectly together. Don't be intimidated by roasting; use an instant-read thermometer to make sure you cook the perfect medium-rare lamb chops.

Everyone will be seeing how much you can kick it. They won't know how easy it actually is, and the oven and thermometer do most of the work.

You will be so proud of yourself for this one.

Rosemary Garlic Crusted Lamb

Tender lamb encased in a crunchy rosemary-roasted garlic breadcrumb sheath that shatters with each cut.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 racks of lamb frenched
• 3 tbsp Dijon mustard
• 1 cup panko breadcrumbs
• 4 cloves garlic minced
• 3 tbsp fresh rosemary chopped
• 3 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

Method

 

1. Preheat oven to 400F and season the lamb racks all over with salt and pepper.
2. Sear the racks fat-side down in a hot oven-safe skillet for 3 minutes per side, then set aside.
3. Stir together panko, garlic, rosemary, and olive oil until the crumbs are evenly coated.
4. Brush the racks with Dijon, then press the breadcrumb mixture firmly onto the meat.
5. Roast for 20-25 minutes until the crust is golden and a thermometer reads 130F for medium-rare.
6. Rest for 10 minutes, then slice between the bones into chops and serve.

Notes

Tent loosely with foil while resting so the crust stays crisp but the meat stays juicy.

2) Mint & Pomegranate Lamb Chops

These mint and pomegranate lamb chops are a treat; it's like Christmas on a plate. They have a lovely sweet, tart flavor, and I love mint. I love using mint with lamb; it's a great combination.

This is a dish you need to make look beautiful on the plate, especially at Christmas time. Pomegranate is one of those things people tend not to use regularly, but it works so well at Christmas and helps make your food look Christmasy without trying too hard.

Mint & Pomegranate Lamb Chops

Our Seared Lamb Chops are accompanied by a refreshing mint and pomegranate relish that complements every mouthful.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 8 lamb loin chops
• 2 tbsp olive oil
• 1 pomegranate seeds only
• 0.25 cup fresh mint chopped
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tsp salt
• 0.5 tsp black pepper

Method

 

1. Pat the chops dry and season both sides with salt and pepper.
2. Heat olive oil in a skillet over medium-high and sear chops 3-4 minutes per side for medium-rare.
3. Transfer chops to a plate and let them rest while you make the relish.
4. Toss pomegranate seeds, mint, honey, and lemon juice together in a small bowl.
5. Spoon the pomegranate-mint relish generously over the warm chops and serve.

Notes

Roll the pomegranate on the counter before opening to loosen the seeds.

3) Herb Marinated Lamb Loin

This herb-marinated lamb loin is ideal for situations where you need to make dinner impressive but also not too stressful or time-consuming. I love make-ahead cooking and prepping in advance. If done right, you can end up with such fantastic flavor and actually enjoy the process instead of getting stressed out.

The great thing about this recipe is that the marinade does all the hard work and the rest is straightforward. I like to let the lamb marinate overnight, but if you are unable to do this, then give it at least two hours to get as much flavor as possible into the meat.

Herb Marinated Lamb Loin

Lamb loin soaked in a garlic and fresh herb marinade, and roasted to perfection.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 lb boneless lamb loin
• 0.25 cup olive oil
• 3 cloves garlic minced
• 2 tbsp fresh thyme chopped
• 2 tbsp fresh parsley chopped
• 1 tbsp lemon zest
• 1.5 tsp salt
• 0.5 tsp black pepper

Method

 

1. Whisk olive oil, garlic, thyme, parsley, lemon zest, salt, and pepper into a marinade.
2. Coat the lamb loin in the marinade and refrigerate at least 2 hours or overnight.
3. Preheat oven to 425F and let the lamb come to room temperature.
4. Sear the loin in a hot skillet on all sides until browned, about 6 minutes total.
5. Transfer to the oven and roast 18-20 minutes until it reaches 130F for medium-rare.
6. Rest 10 minutes, then slice into medallions and serve.

4) Honey Balsamic Glazed Lamb

If you like your lamb nicely glazed and sticky with a hint of sweetness, you will love this honey balsamic lamb. I enjoy sticky sweet finishes on my meat dishes.

The key is not to go crazy with this sweetness- just a hint- and wait for the fiber of the meat, wait, the flavor of the meat, to come through.

I tend to use honey a lot to add sweetness to savory dishes. It's not overly sweet and easy to incorporate into recipes.

Everyone will be going back for a second helping once they get a taste of these.

Honey Balsamic Glazed Lamb

Lamb leg steaks are covered in a honey-balsamic glaze that is reduced and gets caramelized beautifully in the pan.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 lamb leg steaks
• 0.5 cup balsamic vinegar
• 3 tbsp honey
• 2 cloves garlic minced
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

Method

 

1. Season the lamb steaks with salt and pepper.
2. Sear in olive oil over medium-high heat, 4 minutes per side, then remove to a plate.
3. Add balsamic, honey, and garlic to the pan and simmer until syrupy, about 5 minutes.
4. Return the steaks to the pan and spoon the glaze over, turning to coat.
5. Cook 2 more minutes until glossy and sticky, then serve drizzled with extra glaze.

Notes

Keep an eye on the glaze near the end — honey can scorch fast.

5) Citrus Spice Rubbed Lamb Ribs

If you like to eat your food with your hands, you will love these citrus spice-rubbed lamb ribs. They are a little messy but definitely finger-licking good. Some people don't like to eat with their hands, but I find that if the food is good, I don't mind ending up with sticky fingers.

I love to cook ribs, and they are a great food for gatherings when you have family around, and everybody can help themselves. I like to incorporate flavors like citrus into my cooking; it just helps elevate my recipes into something a little more special and a bit different from the norm.

I definitely encourage more people to try it, food tastes a little bit better with some acid added.

Citrus Spice Rubbed Lamb Ribs

Slow-roasted lamb ribs with a bright citrus and warm spice rub are deliciously tender and fall off the bone.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 lb lamb ribs
• 2 tbsp orange zest
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 1 tsp cinnamon
• 2 tbsp olive oil
• 1.5 tsp salt
• 0.5 tsp black pepper

Method

 

1. Preheat oven to 300F and line a baking sheet with foil.
2. Mix orange zest, cumin, smoked paprika, cinnamon, olive oil, salt, and pepper into a paste.
3. Rub the spice paste all over the lamb ribs.
4. Wrap the ribs tightly in foil and roast for 1.5 hours until tender.
5. Open the foil, raise the heat to 425F, and roast 20 more minutes to crisp the exterior.
6. Cut between the bones and serve hot.

6) Slow Cooked Tuscan Lamb Leg

This slow-cooked Tuscan lamb leg is one of those set-it-and-forget-it dishes. You can do this in the oven or in a slow cooker. I love my smoker, but I don't know where I would be without it. It's perfect for days when you want something good to eat but don't have the energy.

Something special happens when you slow-cook, too: the smell of the food fills your entire house, and it's fantastic. Don't forget to sear your lamb before adding it to the slow cooker to get as much flavor as possible.

Slow Cooked Tuscan Lamb Leg

Braised boneless leg of lamb with tomatoes, white wine, and herbs until tender.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 3 lb boneless lamb leg
• 1 cup crushed tomatoes
• 0.5 cup white wine
• 1 onion sliced
• 4 cloves garlic smashed
• 2 tbsp fresh rosemary chopped
• 2 tbsp olive oil
• 1.5 tsp salt

Method

 

1. Season the lamb with salt and sear in olive oil in a Dutch oven until browned all over.
2. Remove the lamb and soften the onion and garlic in the same pot.
3. Pour in the white wine to deglaze, scraping up the browned bits.
4. Stir in the crushed tomatoes and rosemary, then nestle the lamb back in.
5. Cover and braise in a 325F oven for 3.5-4 hours until fork-tender.
6. Shred or slice the lamb and spoon the rich tomato sauce over the top.

Notes

Leftovers make an unreal ragu over pasta the next day.

7) Maple Dijon Lamb Steaks

These lamb steaks are coated in a gorgeous sweet-and-tangy glaze made with maple syrup and Dijon mustard. A lot of people just think of maple syrup for pancakes, but it has so many more uses. You could also use honey. And if you don't have Dijon, you could also use other mustards; play around with it; that's the fun part of cooking

Maple Dijon Lamb Steaks

Maple-Dijon glaze caramelizes into a golden crust on these quick-seared lamb steaks.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 lamb leg steaks
• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

Method

 

1. Whisk maple syrup, Dijon, and apple cider vinegar into a glaze.
2. Season the lamb steaks with salt and pepper.
3. Sear in olive oil over medium-high heat, 4 minutes per side.
4. Brush the glaze over both sides and cook 1-2 more minutes until sticky.
5. Rest briefly, then serve with any pan glaze spooned over.

8) Provençal Herb Lamb Shoulder

This Provençal herb lamb shoulder is my idea of a lazy roast, and the meat just falls off the bone. Sometimes I want my meat to have some bite, but this is one of those recipes where you just want it to melt in your mouth.

If I'm going to cook something like a roast, I like to use dried herbs throughout roasting, and then you can always finish off with fresh herbs for a fresh kick at the end. Don't try adding the herbs at the beginning, as they would just wilt and lose their flavor.

This is one of those recipes that's super indulgent but doesn't require much work. That's definitely my type of cooking.

Provençal Herb Lamb Shoulder

Lamb shoulder is slow-roasted with herbes de Provence, garlic, and white wine until melting and tender.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 3 lb lamb shoulder
• 2 tbsp herbes de Provence
• 6 cloves garlic slivered
• 0.5 cup white wine
• 1 cup chicken broth
• 3 tbsp olive oil
• 1.5 tsp salt
• 0.5 tsp black pepper

Method

 

1. Preheat oven to 325F and rub the lamb shoulder with olive oil, herbes de Provence, salt, and pepper.
2. Poke slits in the meat and tuck in slivers of garlic.
3. Place in a roasting pan and pour the wine and broth around the lamb.
4. Cover tightly with foil and roast for 2.5 hours.
5. Uncover and roast 30 more minutes until browned and fall-apart tender.
6. Rest 10 minutes, then pull into chunks and serve with the pan juices.

9) Mustard Rosemary Lamb Roast

This classic mustard and rosemary lamb roast gives you gorgeous pink, tender meat with a golden mustard crust. I always believe that lamb should be nice and pink for the right texture and maximum flavor, but if you prefer it well done, you can cook it longer.

I'm a big fan of adding crusts and a bit of crunch to my roasts. They just add another dimension to my dish. Rosemary, just one of those herbs I always have, whether it is dried or fresh. I find myself using it in so many different recipes, and in winter I like to make sure I have it for hearty roasts and stews.

Mustard Rosemary Lamb Roast

A boneless lamb roast covered in grainy mustard and rosemary, and cooked to a perfect medium-rare.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 3 lb boneless lamb roast
• 3 tbsp whole grain mustard
• 2 tbsp fresh rosemary chopped
• 4 cloves garlic minced
• 3 tbsp olive oil
• 1.5 tsp salt
• 0.5 tsp black pepper

Method

 

1. Preheat oven to 400F and pat the lamb roast dry.
2. Mix mustard, rosemary, garlic, olive oil, salt, and pepper into a paste.
3. Rub the paste all over the roast and place it on a rack in a roasting pan.
4. Roast 35-40 minutes until a thermometer reads 130F for medium-rare.
5. Rest 15 minutes under foil, then slice and serve.

Notes

Save the pan drippings for a quick rosemary gravy.

10) Garlic & Thyme Lamb Shanks

I love shanks, and these garlic-and-thyme lamb shanks are perfect for a cold night when you need something rustic and cozy. Nothing too fancy, just some good, well-cooked, honest food.

Thyme is another one of these spices I always like to keep on hand, dried and fresh, and I like to use it in my roasts, soups, and stews. I like to use thyme when making a good sausage and mash, and this is one of my favorite stay-in-and-do-nothing-type meals. It's rustic and filling, and you can just tell by looking at it how good it tastes.

Garlic & Thyme Lamb Shanks

Lamb shanks are slow-cooked with garlic, thyme, and red wine until the meat effortlessly falls off the bone.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 lamb shanks
• 1 cup red wine
• 2 cups beef broth
• 8 cloves garlic smashed
• 3 tbsp fresh thyme
• 1 onion diced
• 2 tbsp olive oil
• 1.5 tsp salt

Method

 

1. Season the shanks with salt and sear in olive oil in a Dutch oven until browned all over.
2. Remove the shanks and soften the onion and garlic in the pot.
3. Pour in the red wine and simmer to reduce by half, scraping up the browned bits.
4. Add the beef broth and thyme, then return the shanks to the pot.
5. Cover and braise in a 325F oven for 2 to 2.5 hours until the meat is falling off the bone.
6. Serve the shanks over mashed potatoes with the braising sauce ladled over.